Cheesecake Recipe
Creamy cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and continue mixing until well incorporated. Add the sour cream and vanilla extract, and mix until smooth.
- 5
Incorporate the eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 6
Add flour
Finally, add the all-purpose flour and mix on low speed until just combined. The filling should be smooth and thick.
Baking the Cheesecake
- 7
Combine and bake
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 8
Bake
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 9
Cool down
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour to prevent cracking. After that, refrigerate for at least 4 hours, preferably overnight.
